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Creamy Sausage and Butter Bean Cassoulet

Creamy Sausage and Butter Bean Cassoulet

Creamy Sausage and Butter Bean Cassoulet

with Baby Spinach and Ciabatta

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This Creamy Sausage and Butter Bean Cassoulet is bursting full of flavours and makes the perfect dinner night option from HelloFresh. Cook up a fresh start!

Tags:

New

Allergens:

Schwefeldioxide und Sulfite

•Gluten

•Milk

The quantities provided above are averages only.

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Total40 minutes

Active 10 minutes

DifficultyEasy

Ingredients

serving amount

225 grams

British Pork and Oregano Sausage Meat

(Contains: Schwefeldioxide und Sulfite)

1 unit(s)

Ciabatta

(Contains: Gluten)

1 carton(s)

Butter Beans

1 sachet(s)

Cajun Spice Mix

150 grams

Creme Fraiche

(Contains: Milk)

10 grams

Chicken Stock Paste

40 grams

Baby Spinach

Not included in your delivery

1 tsp

Sugar

200 milliliter(s)

Water for the Sauce

Nutritional information

Energy (kJ)3035 kJ

Energy (kcal)725 kcal

Fat46.5 g

of which saturates23.4 g

Carbohydrate45.6 g

of which sugars7.1 g

Dietary Fibre3.6 g

Protein27 g

Salt3.6 g

Always refer to the product label for the most accurate ingredient and allergen information.

Utensils

•Large Oven-Proof Pan

Instructions

Fry the Sausage Meat

1

Preheat your oven to 220°C/200°C fan/gas mark 7.

Heat a drizzle of oil in a large, wide-bottomed ovenproof pan on medium heat. TIP: If you don't have an ovenproof pan, use a normal pan and transfer to an ovenproof dish before baking.

Once hot, add the sausage meat and fry until browned, 4-5 mins. Use a spoon to break it up into equal-sized large chunks, roughly 5 per person. IMPORTANT: Wash your hands and equipment after handling raw meat.

Prep the Ciabatta

2

Meanwhile, halve the ciabatta.

Bake your Cassoulet

3

Once the sausage meat has browned, stir in the butter beans, Cajun spice mix (add less if you'd prefer things milder), creme fraiche, chicken stock paste, sugar and water for the sauce (see pantry for both amounts).

Transfer to the top shelf of your oven and bake until thickened and bubbling, 20-25 mins. IMPORTANT: The sausage meat is cooked when no longer pink in the middle.

Get Toasty

4

A few mins before everything's ready, toast the ciabatta halves in your toaster until golden.

Once toasted, drizzle with a little olive oil.

Finishing Touches

5

When your cassoulet has finished baking, remove from the oven and stir through the spinach until piping hot, 1-2 mins.

Add a splash of water if you feel it needs it.

Serve Up

6

Share the sausage and bean cassoulet between your bowls.

Serve the ciabatta alongside for dipping.

Enjoy!

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